(10 minutes, 425F)

For a delicious combination of soft bread and hard salted crust this pretzel doesn’t disappoint.


  • 3/4 cup lukewarm water
  • 1 1/2 tsp fast rising yeast
  • 1 1/2 to 2 cups flour
  • 1 1/2 tsp sugar
  • 1 egg + 1 tbsp water
  • Sea Salt


  1. Preheat Oven to 425F
  2. Pour lukewarm water into a mixing bowl. Add the sugar and stir to dissolve. Sprinkle the yeast on the water. Let it sit about 5 minutes until bubbly.
  3. Add 1 1/2 cup flour to the yeast mixture. Stir until the ingredients are blended and form a ball.
  4. Place dough on a lightly floured surface and knead dough. Knead in additional flour if needed. After about 5 minutes of kneading the dough should be smooth and not sticky.
  5. Divide the dough into 4 pieces. Roll each pieces into a long snake about 1 cm thick and 30 cm long.
  6. Shape the dough into a pretzel.
  7. Place the pretzels on greased baking sheets allowing several inches between pretzels.
  8. Combine egg with 1 tbsp of water.
  9. Paint mixture on each pretzel.
  10. Sprinkle with sea salt.
  11. Bake for about 10 minutes until slightly browned.

Thanks to Stuart Alloway for the recipe!

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